Vegetarian Enchiladas

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Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 small onion, diced
  • 2 cloves garlic, chopped
  • 2 teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • Large pinch cayenne pepper
  • One 15-ounce can tomato puree
  • Kosher salt
  • One 10-ounce package frozen chopped spinach, thawed
  • One 15-ounce can pinto beans, strained and rinsed
  • 4 ounces shredded Cheddar (about 1 1/2 cups)
  • 4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
  • 1/2 cup sour cream
  • 3 scallions, sliced
  • Kosher salt
  • Twelve 6-inch corn or flour tortillas
  • Juice of 1/2 a lime

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